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And just like that, it feels like summer in Charleston! The past week we have hit 80 degrees almost every day and the humidity has already drastically increased. I am not complaining, as I love these kinds of temperatures (Lucy not so much). I love my early morning runs when I come back soaking in sweat. I am happy walking around in tank tops and shorts and being able to soak up the sunshine and longer evenings outside on my deck. I also love how my appetite craves fresh, easy, simple, and nourishing eats as the seasons change. Bring on ALL the salmon, salads, and summer produce.

Thank goodness my friend ValerieLOVES to cook and create these kinds of recipes! Since we met a couple of months ago, she has become an amazing friend. We Jersey girls are REAL, LOYAL, and won't put up with any bull shit. It's why I love her and lean on her for a lot of things. She's my "go-to" for when the social media world kicks my ass and I want to throw in the towel. She always comes over to help me create my workout videos and to help me edit photos and give me tips on all the new apps and gadgets. When you manage an abundance of accounts, you need to lean on friends and ask for help, and glad that I can do that with her.

I am also grateful for her support, honesty, and professional advice. I am also grateful for her chef skills. These recipes are PERFECT for summer! They are paleo, Whole30 approved, and great for meal prep, so you can get outside more and enjoy the beautiful weather, wherever you may be. Hurry up and put together a shopping list...go to the store...and start cooking! If you need a taste tester, I will be right over. ENJOY!

As you know, I am no self-proclaimed food blogger, but I do LOVE food...I LOVE my food blogger friends, who bring me food...I obviously LOVE to support these friends...and I LOVE to share their recipes with all of you, because who doesn't want meals that are simple, fresh, delicious, and perfect for Spring and Summer?!?! Meet my good friend Valerie of Thyme and Joy.

Valerie is a personal natural foods chef that bridges the gap between being healthy eating and busy lives by providing simple healthy meals that taste delicious to you and your family. On her site, you'll find musings on healthy living as well as whole food recipes for everyday life. And did I mention she is a Jersey girl too? Us Northeasters always find each other and I am so excited to have met her, work with her, and have another lady in my tribe who not only supports my endeavors but is always there for me when I need to "Take A Moment".

Make sure to learn more about Valerie and then try out one of these recipes. ENJOY!

Thinly slice your sweet potato using a mandolin or very sharp knife. Slices should be 1/4-1/8" thick. Layer the slices overlapping on the bottom of the pan evenly to create the bottom crust. Once layered, put in oven for 25 minutes or until potatoes are 80% cooked through.

Slice up your bell pepper into thin strips along with your red onion. Heat a skillet to medium heat, add 1 tbsp olive or avocado oil and saute onion and pepper for about 5-6 minutes making sure to soften but not fully cook through.

While you wait for your pepper and onion to cool down, crack one dozen eggs into a large bowl and whisk until blended together. Tear up prosciutto into bite sized pieces and add to egg mixture along with thinly sliced green onion. Then add your pepper and red onion mixture to egg bowl and stir until fully combined.

Take potato crust pan out of oven and pour egg mixture right on top making sure you distribute the vegetable mixture evenly. Egg mixture will go under the crust and in between layers and this is ok!

Bake Frittatta for 25-30 minutes or until middle is firm. Let cool and slice into 6-8 pieces.